Oreo Ice Cream Cake

Are you looking for a simple ice cream cake recipe that’s easy yet yum? Here is an easy, no fuss, no churning Oreo ice cream cake recipe with condensed milk. Pop it in the freezer and it’s ready under 3 hours! Simple, easy and yum.

We are celebrating all the month birthdays for Armaan, my little man. Which means, I get to make a birthday cake every month! I keep thinking which cake I am going to make for him. For his 10th month birthday I made this Oreo Ice Cream Cake which turned out super yum and was in fact very easy.

I just noticed its 25th today and I had made this last month on 28th. For almost a month it was in the folder and I was lazy enough to not do anything about it. I know, I need to get myself going, but a soon-to-be 11 month old keeps your hands full all the time.

I am a big fan of ice cream – you give it to me in any form and I’ll enjoy it. When I was I kid I never got an ice-cream birthday cake. I don’t think they were in vogue back then, but how I wish I got one.

But I don’t like making ice-creams at home. I don’t like that churning business at all. Who has the time and patience to wait and see if it is churned to perfection? If I were to wait for the ice cream machine to work, I am pretty sure I’ll keep opening the lid and checking it now and then leading it to a runny mess.

Easy Oreo Ice Cream Cake Hack

I often opt the easier way to make ice cream. Whipped cream and condensed milk works just fine for me, I find it richer and creamier.

This recipe is not the classic cookies and cream recipe where you re freeze ice cream and mix cookies. We are going to make it with condensed milk and whipped cream. You can use full fat cream or even low fat cream – that’s up to you.

Let’s Get Started

We’ll start off by crushing the Oreo cookies – I’m using vanilla and chocolate variants. And use the whole cookie – cream and shell both. I would suggest you to crush it in a zip lock bag with a rolling pin or even meat tenderizer than whizzing it up in the food processor. I like uneven pieces in the crust.

Mix the crushed cookies with some melted butter. Save 2 tablespoons of the crumb for later. Ready a springform pan. They are always better when you are making a cake that needs to set. It’s pretty easy to unmold.

This Springform tin is great when you have to unmold sticky gooey recipes like a cheesecake, mousse cake or the ice cream cake

Put the crumb mix. Pack them firmly to form the base and freeze for half an hour.

I mix a little crumb in the ice cream mix. That gives a wonderful texture while having the ice cream bit. Whip some cream, if you have a stand mixer then great, use the whisk attachment. You can easily achieve good whipped cream with a normal hand mixer as well. But if you want to do it with a wire whisk with hands – it’s going to take some more time and effort!

PRO TIP: Do not whip too fast and too long – you will end up churning butter!

Add little gelatin and fold in some condensed milk. Pour over the crumb layer in the springform pan and freeze for 3 hours. Since it has little gelatin it will hold shape better. Take it out before serving if you are in a warm climate zone. It’s quite hot in India at this time so I took it out just before the birthday boy was in mood to cut his cake. His dad did that actually.

Since we did all that cake cutting in the evening, here’s a photo I managed from our kitchen counter.

See I told you it looks yum.

Decoration

You can decorate it with some cookies on top or even some more whipped cream. You can sprinkle those rainbow colored sprinklers or go crazy with some chocolate chips or chocolate shards. I like mine in this minimalist way.

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